Roast venison with spiced wine sauce

Ingredients

Instructions

1. Preheat the oven to 175 C.
2. Trim any silver skin from the venison and pat the meat dry.
3. Insert strips of bacon fat evenly into the venison. Poke small rosemary sprigs into the meat every couple of centimetres.
4. Place the venison on a wire rack over a baking sheet. Roast for 10-12 minutes, until the internal temperature is about 52 C for rare.
5. Remove the venison, take out the rosemary, baste with the melted butter and rest for 10 minutes.
6. In a saucepan, combine the red wine, ground ginger, cinnamon, sugar and whole cloves. Bring to a simmer over medium heat.
7. Whisk in the breadcrumbs thoroughly and simmer for about 5 minutes, until the sauce starts to thicken.
8. Stir in the salt and vinegar. Remove from the heat and stir in the cold cubed butter until melted. Strain the sauce until smooth.
9. Slice the venison against the grain. Drizzle with the sauce or serve it on the side, sprinkle with salt to taste and serve.